My mom brought over a few Cooking Light magazines this weekend, and this one recipe caught my eye right away. I learned that "Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The 'red' comes from the color soy sauce acquires after long cooking."

I know how to cook things for a long time.

I did change the recipe a bit---I added more honey. After the meat cooked for a while, the sauce tasted bland, so I quadrupled the honey. This probably means it can no longer be featured in Cooking Light, but now it tastes better.

Rinse off your meat and add to the crockpot. Open the cans of bamboo and water chestnuts and drain. Add dried ginger powder. Add mushrooms (boy I wish I hadn't forgotten those guys), and the cinnamon stick. Smash the garlic, chop and add. Do a happy dance that this is the only chopping, and make a mental note to have some of that already-chopped stuff on hand in the future.

Add your wet ingredients.

Stir to distribute.

Cover and cook on low for 8 hours, or until meat has reached desired tenderness.

The Verdict.

We all ate this! Hooray! I am glad that I only added a bit of the red pepper flakes, because there was not one whine of "this is too spicy"----I, actually, would have preferred some more heat, but I'm so glad to know that the kids had some protein this week. Other than peanut butter.Adam had two servings. I made a big pot of brown rice to soak up the juice. Tasty, without being too sweet.

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25 comments:

Erin Phillips
said...

This sounds tasty. I will have to try it. Though I probably won't put the cloves in. That is one spice I don't really care for. But I can't wait to try it. I have tried a bunch of your recipes and I have loved each one. Keep it up your almost there!!

I just found your site yesterday. Why did I just hear about this yesterday! I have never been so excited about my crockpot in my whole life. I have used one now at least a couple times a month for most of my married life (13 years) but I never knew so much was possible. I am so excited I blogged about you here: http://www.homeschoolblogger.com/sikes1995/604745/ . Thanks for the great site!

You used cooking Sherry? Someone actually uses Cooking Sherry? Let me ask you this, is it something you would drink? Heavens no -- it's way too salty! Go to your Liquor Store and ask their recommendation if you don't drink, but intend to cook with alcohol. If Sherry isn't your style, go with a sweet Vermouth. Those are much better choices.(shudders at the thought of Cooking Sherry)

oh my gosh! it's so funny that you posted a short ribs recipe today....we are having short ribs in the slow cooker today! I'm adapting a paula deen recipe in the slow cooker and I can't wait to taste it tonight with some buttered rice. *slurp* so yum! Now i'm going to have to look out for more short ribs to make this recipe too! I love anything with soy sauce and honey :o)

I came to post a garlic tip, though, that I'm actually stealing from Rachael Ray. Rather than use that prechopped stuff, which is just not good, to me, use your handheld grater and just grate it in. So much quicker and easier than chopping!

I just found your blog through a link at A Cup of Jo's blog. Your resolution is certainly grand and it looks as if you are keeping it! I use my crock pot about once a week, but it always makes so much I don't think I could use it every day. For instance, I have a garbanzo bean, ham, celery and parsnip soup bubbling away in my crock pot right now, but it will make enough for two dinners and a couple lunches! Perhaps I just cook too much in it. I am so excited to read your site and learn from your methods. Congratulations for keeping your resolution!

Sounds amazing. I always see ribs at the store but don't really know what to do with them! And I love the idea of putting it in the crockpot! Great blog and I will definatly be back to let you know how this taste and for more recipes!

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